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Tender and crunchy, these biscuits are bite size.

Tender and crunchy, these biscuits are bite size

Miniature biscuits, whether savory or sweet, make tender-crunchy nibbles at teatime or as party appetizers. Whole-wheat flour gives them hearty color and flavor, while yeast, used unconventionally (no rising), makes them light and tender.

Cinnamon-Sugar Biscuit Bites
3 tablespoons sugar
3/4 teaspoon ground cinnamon
1 package active dry yeast
2 tablespoons warm water (110 [degrees])
3/4 cup whole-wheat flour
1/2 cup all-purpose flour

1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons cold butter or

margarine, cut into small pieces

1/2 cup buttermilk

In a small bowl, mix half the sugar with half the cinnamon; set aside. In another small bowl, mix together the yeast and water; let stand about 5 minutes to soften. In a large bowl, mix whole-wheat and all-purpose flours, remaining sugar and cinnamon, baking powder, and baking soda. Cut in butter with a pastry blender, or rub mixture between your fingers until it is the texture of coarse meal. Add yeast and buttermilk; stir to moisten dough evenly. With your hands, pat dough to incorporate all the crumbs. Drop dough in about 2-teaspoon-size mounds about 1/2 inch apart on 1 or 2 lightly oiled 12- by 15-inch baking sheets. Sprinkle dough evenly with reserved cinnamon-sugar mixture. Bake in a 350 [degrees] oven until lightly browned, about 15 minutes; if using 2 pans, alternate pan positions halfway through baking. Serve warm; if made ahead, let cool on pan, cover airtight up to next day. Uncover, and return to 350 [degrees] oven until warm, about 5 minutes. Makes about 3 dozen.

Almond-Parmesan Biscuit Bites

Follow directions for cinnamon-sugar biscuit bites (preceding), omitting sugar and cinnamon. Decrease whole-wheat flour to 1/2 cup and add 3 tablespoons grated parmesan cheese and 1/4 cup chopped toasted almonds to dry ingredients.

PHOTO : Scaled right for snacks, bite-size biscuits are fragrant and warm
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1990
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